Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Maple Glazed Carrots Quick & Easy Maple Glazed Carrots Quick & Easy
These are sweet with a delicious glaze. My favorite way to eat carrots.
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Maple glazed spicy carrots Maple glazed spicy carrots
I made this for Thanksgiving Dinner. My mother in law and hubby loved it. I will take pictures and post at a later date. But I want to post this so I can do it again. Especially delicious with a Maple Syrup from Canada.
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Cinnamon Orange Maple Glazed Carrots Cinnamon Orange Maple Glazed Carrots
I just love making these for Easter or at anytime of year. So easy and tasty you just can't get enough of them. I always have to make a double batch 😊
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Honey-Glazed Carrots Honey-Glazed Carrots
A few times at restaurants, I've had an appetizer that was sweet and tangy, with a chewy texture. It tasted like sweet potatoes but wasn't. I later found out it was made from carrots.Tasting NotesSweet and tangy, with flavors of plum and honey. The distinct carrot taste is gone, and the texture is somewhat like candied sweet potatoes. Chilling it makes it even chewier.
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